Ingredients
24 ounces (1.5 pounds) of Fresh Brussel Sprouts
4 tablespoons of Buona Cucina Chipotle Infused Oil extra to coat pan
4 tablespoons of Buona Cucina Serrano Honey Specialty Vinegar
1 teaspoon of Salt
½ teaspoon pepper
1 teaspoon garlic powder
Directions
Preheat oven to 425 degrees and grease a large baking sheet. (I would use more chipotle oil) Cut Brussels sprouts in half lengthwise and place in a large bowl with Chipotle oil, and Serrano Honey Vinegar, toss to coat. Sprinkle on top salt, pepper, garlic powder, and stir well to combine. Transfer to prepared baking sheet and turn all the Brussels sprouts over so that they are flat side down. Bake for 10 minutes then turn them over, bake for another 10 minutes or until fork tender. I like mine on the really crispy side!